Cranberry Gingerbread Muffins

Preheat oven to 425 F. Lightly grease a 12 cup regular size muffin tin with non-stick cooking spray or line with paper liners. Set aside.

In a medium bowl, combine the flour, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In a large bowl, whisk together the egg, milk, molasses, yogurt, and vanilla extract until thoroughly combined. Slowly add the dry ingredients into the wet, whisking until just combined.

Gently fold in cranberries. Spoon batter into prepared muffin tin.

Bake for 5 minutes at 425 F. Then, without opening the oven door, lower oven temperature to 375 F and bake for 12-14 minutes, or until muffins are golden brown and a toothpick inserted in the middle of a muffin comes out clean.

Remove from oven and let them cool for 10 minutes in the muffin tin, then move them to a wire rack to cool completely. Enjoy!